Crab apple trees

Sorry sorry, I have been looking but being in the middle of packing I seem to have mislaid it

I THINK its one pound of sugar to two of pulp but not sure at all. I do know that people are fond of adding cinamon but I dont like the combiation AT ALL!

Oh, and you can make fruit leather from the pulp too, I have heard its really good but havnt made it yet.

I will keep looking for my files (smile)

Thanks, WIHH and GBov! I'm printing them out so I'll have 'em handy!

Seedspreader...thanks for bumping this up!

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Paula

homeschooling mom to 2 awesome boys, married to the man who makes all my dreams come true, and lovin' life on our little farm.

Finally found it.................

It is one pound of sugar to one pound of pulp/juice

So, being the lazy person I am I put my washed fruit into an oven proof dish and add a LITTLE bit of water. Then I bake it at around 300f to 350f until its all soft and squishy. Then I press the mush through a wire strainer/seive to get the nice pulp but not the stones/seeds/skins.

Then weigh the fruit and add the sugar and SLOWLY bring to the boil and boil till the setting point is reached. I find it takes ages so I cant do it before the kids go to bed because sure as shoot one of them will have an emergancy and the jam will burn while I am bandaging knees or the like.

Oh, I really like the foam that rises in the boiling jam, just skim it off and put it in a bowl, its tangy and nice as a cooks perk lol

The way to test for set - which I fail at quite often but syrups are usefull too - is to put a bit of the jam onto a cool plate and let cool to room temp. then press the edge with your finger, it should wrinkle up instead of get on your finger. As I said, I have wretched luck at this test but have never found another way to tell if its done and some of my friends never fail so I think it might just be me lol

When I am boiling the jam I put my jars and lids into a cool oven and let them heat up nicely, then when the jam is ready I ladle it into the hot jars and put the lids on, let cool all the way - the plink plink as lids seal always makes me smile - and then wash off any spills. Check for good seals and put the jars away that have good seals and any that fail just go into the fridge for right away use.

A high pectin fruit like apples, redcurrants, citrus fruits, quinces, gooseberries, sloes, damsons and rowanberries shouldnt need extra pectin added but low pectin fruits will. I just usually add apple or crab apple to what ever else fruit I am using.

Still have no idea how to make fruit leather though lol